Grandma’s Lemon Meringue Pie

by Sheryl

Grandma got it good with this creamy, lemony, and delicious Lemon Meringue Pie. Thickened without milk, just cornstarch, flour, and egg yolks. A simple and sweet pie that has been around for ages, yet, is still loved by many. This is an old recipe that has been passed around from generation to generation. A real keeper! Delightful and refreshing. I like it the most because of the fresh lemon juice and lemon zest that has been used. Tangy, sweet, and bursting with lemon flavor.


1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zest
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

How to make Grandma’s Lemon Meringue Pie

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: First, make the lemon filling. Whisk a cup of sugar, flour, cornstarch, and salt in a medium saucepan. Mix in the water, lemon juice, and lemon zest.

Step 2: Cook while stirring frequently over medium-high heat until the mixture comes to a boil. Then, stir in the butter.

Step 3: In a small bowl, place the egg yolks and slowly whisk in half a cup of the hot sugar mixture.

Step 4: Mix the egg yolk mixture into the remaining sugar mixture and continue to cook while stirring constantly until the mixture is thick.

Step 5: Once the mixture is thickened, remove the pan from the heat and carefully pour the filling into the baked pastry shell.

Step 6: Next, make the meringue. Put the egg whites in a large glass or metal bowl and whip until foamy. Slowly add in the sugar, whipping continuously until stiff peaks form.

Step 7: Evenly spread the meringue on top of the pie and crust sealing the edges.

Step 8: Place inside the preheated oven and bake for about 10 minutes or until the meringue is golden brown.

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